Mom's Chicken Soup

Nothing comforts like homemade chicken soup. Use canned broth and leftover cooked chicken to make it fast and easy.

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    1   tablespoon 
    olive oil
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    carrots, cut into 1/4-inch dice
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    2   medium 
    onions, diced
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    2   ribs 
    celery, cut into 1/4-inch dice
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    10   cups 
    homemade or canned chicken broth
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    1 3/4  teaspoons 
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    1/4  teaspoon 
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    2 1/2 - 3   cups 
    diced, cooked chicken (see LHJs Chicken Broth recipe, if using)
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    2   cups 
    cooked egg noodles

Heat oil in Dutch oven over medium heat. Add carrots, onions and celery and cook 4 to 5 minutes, until softened.
Add broth, salt and thyme. Bring to boil. Reduce heat to low and simmer 25 minutes. Stir in chicken pieces and cook 5 minutes. Add egg noodles and cook until heated through. Makes 6 servings.
Nutrition information
Per Serving: cal. (kcal) 465, Fat, total (g) 16, chol. (mg) 156, sat. fat (g) 5, carb. (g) 26, pro. (g) 52, sodium (mg) 947, Percent Daily Values are based on a 2,000 calorie diet
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